| | TARRAGON VINEGAR |
| 2 | c | Loosely packed fresh tarragon leaves, about |
| 3 | c | White-wine or cider vinegar |
| | DILL VINEGAR |
| 1/3 | c | Chopped fresh dillweed |
| 1 | ts | Dillseed |
| 1 | qt | Cider vinegar |
| | RASPBERRY VINEGAR |
| 1 | c | Fresh raspberries |
| | Distilled white or wine viengar |
| | BASIL GARLIC VINEGAR |
| 1/2 | c | Coarsely chopped fresh basil leaves |
| 2 | | Cloves split, peeled garlic |
| | Wine or Distilled White Vinegar |
| | LEMON THYME |
| 1 | | Lemon, peel removed in a thin spiral |
| 4 | | Thyme sprigs (up to 5) |
| | Distilled White Vinegar |
| 1 | | New sprig of fresh thyme, if desired |
| | JALAPENO GARLIC |
| 2 | | Jalapeno peppers |
| 2 | | Cloves split, peeled garlic |
| | Wine or Apple Cider Vinegar |
| | HERBAL RED WINE VINEGAR |
| 1 | qt | Red wine vinegar |
| 1/4 | c | Fresh parsley |
| 1/2 | c | Fresh basil -or- |
| 1 1/2 | tb | Dried |
| 1 | tb | Fresh marjarom or 1 tsp dried |
| 1 | | Bay leaf |
| 1 1/2 | ts | Mustard seed |
| 1/2 | ts | Black peppercorns, cracked |
| | MUSTARD VINAIGRETTE |
| 1/2 | c | Tarragon vinegar |
| 2 | tb | Dijon-style mustard |
| 1/2 | ts | Black pepper |
| 1 | c | Olive oil |
| 2 | tb | Fresh dill, chopped |
